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Facinating article on dry aging LONG but very good!

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  • Facinating article on dry aging LONG but very good!

    http://www.seriouseats.com/2013/01/t...f-at-home.html
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    Whoa O Black Betty Bam-Ba-Lam!


  • #2
    Good article Ron. The article did not mention the option of Dy Age Steak Bags by UMAi. These bags are special vacuum bags that allow moisture to leave, oxegen molecules in but keep bacteria out. This makes dry aging in your fridge possible.

    Here is my post on 30 day dry aged strip lion. The results were amazing and it was well worth the wait. Very easy to do too.

    http://www.smoked-meat.com/forum/sho...466#post374466
    Smoke it.. and they will come!

    Rob
    Recipes & Smokes in HD Video
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    • #3
      That is a good read! Thanks!
      Brian

      Certified Sausage & Pepper Head
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      • #4
        Originally posted by Wingman View Post
        Good article Ron. The article did not mention the option of Dy Age Steak Bags by UMAi. These bags are special vacuum bags that allow moisture to leave, oxegen molecules in but keep bacteria out. This makes dry aging in your fridge possible.

        Here is my post on 30 day dry aged strip lion. The results were amazing and it was well worth the wait. Very easy to do too.

        http://www.smoked-meat.com/forum/sho...466#post374466
        exactly what I was going to say.

        fridges are not humidity controlled and are colder than dry ageing rooms, so won't ever be the same.

        The bags actually slow the dehydration process down, simulating a higher humidity environment and bringing it much much closer to the process that occurs in the ageing rooms.

        They also prevent surface mold and reduce oxidation. All things that lead to spoilage.

        basically the idea with dry ageing is to have the meats own enzymes do the breaking down and not externally introduced molds and bacteria - both of which you will get is just wrapping the meat and leaving in fridge.

        Good article though
        Last edited by curious aardvark; 01-16-2013, 07:47 AM.
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        • #5
          Rob,

          After reading your review here and watching your video, I tried the bags and they work great! I would say that the results I got have been as good as any dry aged steak I've ever bought or had at a restaurant.
          Don

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          • #6
            Wingman's post is great (I think it aught to be a sticky)and the related videos and comments are very instructive. I haven't bitten the bullet yet, but it's on my list
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            The New Braunfels Black Diamond smoker
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            • #7
              Second last paragraph...
              A few readers have also mentioned the Umai Drybag Steak system, a specially-made cryovack bag that purports to allow true dry-aging at home by allowing moisture exchange, but preventing oxygen and other "bad" bacteria from getting in contact with your meat. I have a couple of steaks in the fridge resting in an Umai Drybag as I type.
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              Whoa O Black Betty Bam-Ba-Lam!

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              • #8
                You are correct. I had several interruptions while reading the article and with its length.... I missed the end. I stand corrected.
                Smoke it.. and they will come!

                Rob
                Recipes & Smokes in HD Video
                SmokingPit.com



                Yoder YS640
                Yoder Wichita
                Arizona BBQ Outfitters Scottsdale
                Camp Chef FTG600 Flat Top Griddle
                Blackstone 22" Flat Top Griddle

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                • #9


                  Hi Rob:

                  How about a Drybag, 21 day aged, Tatonka Dust experiment/video?
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                  • #10
                    here is a followup post from te same person, think it is better than the original...

                    http://www.seriouseats.com/2013/03/t...f-at-home.html
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